Banana Chocolate Chip Baked Oatmeal Singles

Happy New Year! It’s January, the time when everyone (me included!) recommits to their diet and exercise goals and resolves to eat healthy and get in the best shape of their lives. Naturally, I figured the best way to ease into my resolutions was with chocolate for breakfast! If you’ve been following my blog for a while, you know I love baked oatmeal. In 2011 I made Pumpkin, Apple Cranberry and Blueberry & Peach versions. I wanted to make a banana/chocolate adaptation of it and after seeing how much people liked my Sausage, Egg & Cheese Hash Brown Cups and Bacon, Egg & Cheese Biscuit Cups, I decided to try baking them in muffin tins to make them easier to grab and go. You all know how I love my muffin tins! These turned out fantastic. They have a rich banana oatmeal flavor and each single serving is jam packed with chocolate for only 127 calories each. If eating chocolate as part of a healthy breakfast is any indication, 2012 is going to be a good year.

Banana Chocolate Chip Baked Oatmeal Singles

Yield:18 oatmeal singles

Ingredients:

3 cups old-fashioned oats

1/2 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 egg whites

1 egg

1 ¼ cups skim milk

¾ cup mashed bananas

1 teaspoon vanilla extract

¾ cup semi-sweet chocolate chips

Directions:

Preheat the oven to 350. Lightly mist 18 cups in a muffin tin with cooking spray.

Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.

In a separate bowl, whisk together the egg whites, egg, mashed banana, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Stir in the chocolate chips.

Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

Weight Watchers SmartPoints:5 per single (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:3 per single (P+ calculated using the recipe builder on weightwatchers.com)

Related Posts

123 Responses to “Banana Chocolate Chip Baked Oatmeal Singles”

These sound delicious! I was wondering if you (or any of your readers) had tried to freeze leftovers of your baked oatmeals. I love to grab something from the freezer and reheat it for a super quick weekday breakfast. (If no one has tried it, I’ll try it soon and let you know!)

Anonymous replied: — February 5th, 2012 @ 8:00 pm

I froze mine and put them in the microwave on defrost for about a minute and a half. They turn out wonderful!

Emily these look fantastic! I love both your other baked oatmeal recipes and just made a batch of the Pumpkin, Apple, Cranberry yesterday. Did you use regular sized muffin tins or minis? I will be trying these SOON!! Can’t wait!

I did make 18. I’ll try making them 24 next time maybe. That will cut down the P+ values per muffin. I’m not sure what the big difference is between your ingredients and mine. Oh well, smaller muffins will go great to pair with the egg sausage and cheese hashbrown nests for breakfast

Anonymous replied: — January 29th, 2013 @ 9:55 pm

I used the recipe builder for this recipe as written and they came out to 4 PP per muffin for 18. Not 3PP.

So I reduced the amount of chocolate chips from 12 TBSP which is 3/4 cup, to 9 TBSP. This comes out to 3 PP per muffin. I don’t want a smaller muffin, lol! It just goes to show you to always calculate the points your self regardless of what the recipe says.

I refrigerated my leftovers, but I always refrigerate leftover baked goods (muffins, cakes, etc). I just generally think if you’re going to store fresh baked goods for more than a few days they’ll last longer in the fridge. Plus, I happen to like cold baked goods. 🙂 Unfortunately, I have no idea as to whether you “have” to, but my guess is that they’d be fine stored out of the fridge for a few days, but if you plan to store them all week I’d throw them in the fridge to be safe.

These were so good!! I followed the recipe as posted with the exception of making 6 jumbo muffins instead of 18. It changed the P+ value to 8 per muffin but I LOVED having them every morning with my coffee for breakfast. I, too, refrigerated my leftovers and I would just nuke the muffin in the microwave for about a minute right before I ate it.

I’m a newbie to your recipe blog but I am loving it! I made these last night and had one for a snack when they were still a little warm, delish. Grabbed another on my way out the door this morning for breakfast… yum yum! Great recipe!

emily, do you post your recipes on the community board? I looked for this one and couldn’t find it. It would be so great if you did because then I could just make any minor edits I wanted to without having to reinput the whole recipe. Just thought I’d check. Thanks!

I made some mini muffins and they were only 1 ww point and they are great when I just want a little something…but I just had a regular size one for breakfast and it was great..and filling! I love your site!

Emily, just made these and they are so delicious! I am NOT an mushy oatmeal fan but love oatmeal in cookies, etc. This is a perfect breakfast (or snack!) option! Thanks! OH AND – I only had one banana which was about 1/4 c mashed so I added 1/4 c. PB2 (a powdered peanut butter) which added 2 pts+ overall, but divided by 18, I’m not worried about it! 🙂 They still turned out wonderful!

I made these a few weeks ago, stuck the extras in the freezer, and finally got around to trying one from the freezer this morning. One minute in the microwave, and it was perfect. I should say that my son has been having them from breakfast out of the freezer for at least a week, and they’ve been a huge hit with him. I like that he’s having a healthy breakfast, but the chocolate chips make it a nice treat. I can’t wait to try some of the other baked oatmeals in muffin form. Thanks!

I’m so glad you and your son are both enjoying them! Thanks for letting us all know they freeze well. Baked oatmeal is so versatile and I love having it in these individual portions. Let me know what other combinations you try!

I made these on Sunday and have had two for breakfast yesterday and today. SO good!! The batter was very wet, was that normal? I was a little worried, but they ended up coming out okay, if a little flat/dense. In any case, they’re delicious! I used 1/2 cup of a combo of butterscotch and white chocolate chips (because I don’t eat chocolate) and they’re really good that way. I think I’d like them even without the chips, though. Thanks so much for this! I passed a few along to a friend when she was over last night, and she loved them, too.

I’m so glad you liked them! I didn’t think my batter was very wet, but I guess it’s hard to know exactly what you mean by that. It’s totally different that batter for muffins or bread because there’s no flour. It’s mostly just oats, chocolate chips and then wet ingredients.

Good point! It was just more milky and less like a batter than some of the other baked oatmeals I’ve made with a similar ingredient profile. It made it a little tricky to make sure I was getting the right ratio of ingredients into each muffin cup. Nevertheless, they were delicious, so it worked out!

Anonymous replied: — March 27th, 2012 @ 2:49 am

I too was doubtful because I was expecting the batter to be more like past cupcakes – but this is different – baked oatmeal to be exact! Due to the wetness of the mixture, I should have baked them on the higher end of the baking time, bu still oh so yummy! Thanks!

I am SO glad that I stumbled upon your site! I have been loyal to another WW blog for a while & I am thrilled to find another site that makes real, healthy, WW food! I hate recipes that include all the fake sugars & unnatural, processed substitutions. I made these yesterday for my husband & I! One cupcake with an orange was a perfect breakfast for me (husband ate 2)! Loved, loved, loved them! Bananas, oatmeal, & CHOCOLATE for breakfast?? Perfection!!

Thanks, Kara! I’m so glad you found my site and that these were such a hit. I love baked oatmeal – it’s so filling and versatile! I hope you try other recipes here and love them too. Thanks for commenting! 🙂

I am making these tonight…we have been trying new stuff from your site daily…i am thinking i migh use a chocolate/peanut butter chip combo…can’t go wrong with banana, peanut butter, and chocolate! We love everything we have tried so far!

Ooh, peanut butter chips, that’s brilliant! I don’t eat chocolate so I made them with a combo of butterscotch and white chocolate chips, because that’s what I had on hand. But it was a little bit too sweet for my tastes, especially for breakfast (not that it has stopped me from eating them each morning!). I’m going to get PB chips and try that way next week!

Hi Emily, I’m a huge fan of yours I made taco cupcakes for dinner with a huge salad (YUM!). Then i decided to use up my ripe bananas and make these muffins. I knew i was in trouble when your directions said to “fold in” the choc chips. My batter was very “runny”, so there was no need to fold the chips in at all. I thought maybe i had put too much milk in . . .. the final product was a bit too moist on the inside, so i tried baking them another couple of minutes. I also thought the oatmeal was a bit hard, rather than soft. The flavor was delicious . .. just wondering if i used the wrong oats (I used regular). . . . . i would love to make them again and tweak it. Any suggestions? Maybe less milk? Erica

Erica – it’s really hard for me to guess what you might have done wrong since I wasn’t in the kitchen with you. Did you follow the recipe exactly? I’m sorry they didn’t turn out well, but the only thing I can really tell you is to try them again!

Anonymous replied: — June 26th, 2012 @ 4:50 pm

Erica – my guess is that you are like me and from the picture and reviews and stuff you were thinking these would be like a muffin consistency. I was surprised by the consistency myself and then had kind of a “well, duh” moment when I realized these are called baked oatmeal.. not oatmeal muffins. There’s no flour so they are different than what I was thinking they would be but tasty none-the-less.

I found your website on Pinterest and I immediately knew I had to make these (and the French Dip Cupcakes, and a bunch of other stuff…lol). They came out great. I’m always looking for a quick breakfast on the go and these fit the bill. Can’t wait to try your other recipes. Thanks Emily!

Mine are in the oven right now and I cannot wait to bite into one! I followed the recipe exactly, but next time think I will try to add some PB chips as I love PB! Thanks, as always, for sharing your creations with us! You are the BEST!

Hey, these are good! I just made a half-batch today and divided it into six muffins at 5 points each. They are very satisfying, even though I was a bit apprehensive at first. Next time I think I’ll soak the mixture overnight before baking, though the chewiness of the oats is actually pretty good as is.

I just made these for the first time this week and wow they are delicious!! I love having them portioned for me! My husband is allergic to bananas, any thoughts on a sub for the banana? Cooked banana seemed to be ok for him but I would hate for him to have too much and have a problem.

I made these today and they are delicious and perfect for bfast on the go! I have loved trying your recipes Emily, they are making weight watchers so much easier! We have tried taco cupcakes, taco bowls, chik Alfredo pizza and monkey bread and loved it all! Just went shopping for the week and got stuff to try slow cooker buffalo chicken and taco pasta, I can’t wait! Thanks for sharing Emily!

I made these tonight and used paper cupcake liners; the one I tried was still a bit warm and stuck to the paper. I’m hoping they won’t stick as much after they’re completely cooled (they’re in the fridge). But it was yummy! I actually used baby food bananas because all the bananas were too green and I didn’t want to have to wait several days; it worked pretty well. (I may also have used a full cup of chocolate chips…).

Oh, and to Anonymous above me, I used the 1-minute oats (actually bought them by accident but didn’t realize it until I opened the can. I find them too mushy just to eat as oatmeal (I prefer thicker-cut “old-fashioned” oats) so I went looking for recipes. I had bookmarked this one a while ago and figured it was time to test it out.)

I just made these and yes they are delicious! I just don’t know if I did something wrong. I baked them and baked them and they still were kinda wet or just super moist in the middle. is this how they are supposed to be? I thought they were supposed to be like a muffin, so I kept cooking! lol Very hard to remove from the tin, broke a lot of them! 🙁 I’ll still eat them though!

I bought a large muffin tin – the one that holds 6 muffins, so I’m curious, if I make these heaven disguised as oatmeal muffins in a 6 instead of 12, would I just double the calorie information? I guess I could just change the serving size on my fitness pal and see what it says, huh? All I know is they are worth every single calorie it puts on my behind. 🙂

These were delicious. I’m always looking for recipes to make with my 5 year old son. He wants to be a dessert chef. Now he knows that breakfast can be just as yummy. I used sugar free chocolate chips and butterscotch chips. Has anyone tried egg replacer and soy or almond milk?

Hey there! Just wanted to let you know we featured you in our Favorite Find Fridays post over at Whimsically Homemade. We used one of your pictures and linked back to you. If that’s a problem let us know and we’ll remove it immediately. Thanks for your great inspiration!

Fabulous recipe! I substituted pumpkin for the banana since I’m allergic and it turned out great. Thanks for sharing. I also doubled it so I could freeze some and since I’m not trying to limit fat I did 5 whole eggs for the whole recipe instead of doing egg whites. Worked just fine.

I restarted WW after months of not tracking this past week. I immediately went back to your website to look for some filling breakfast recipes (breakfast is my biggest struggle when it comes to finding something filling and delicious!). I made these last night to prep for the week and had one – so good! I’m not normally a fan of oatmeal and I’m trying to adjust my taste buds and find ways to incorporate oatmeal in my diet. These are a great start! Easy to make and easy to grab and go on my way out the door! Thanks Emily!

I just made these tonight, and they smell wonderful! My DH came in late from bowling and saw them cooling, so he tried one. He gave them a big thumbs up! I’m waiting until morning for mine… and it’s hard to wait!

Just put them in the oven! But instead of chocolate chips, I used raisins, (because I didn’t have chocolate chips! :)) and I’m pretty excited, and grateful since I didn’t know if I’d ever use those “old fashioned oats” I had laying around! 🙂

I made these in mini muffin tin because it didnt really state the size. It made 54 muffins! They were great, but couldnt really taste the banana at all? Could it be because the banana wasnt real ripe? Has anyone ever added a little banana extract in place of vanilla or with it?

I didn’t specify because it’s just a standard sized muffin tin. Unripe bananas don’t have much flavor, so using ripe bananas would make a huge difference. You shouldn’t need any extract. Hope that helps!

I accidentally discovered that if you let the batter sit for about an hour before you put it in the oven, the oats will be softer and it makes it even better. My husband even agrees. He thought the first batch, made as soon as I mixed the ingredients, “tasted healthy.” The second batch, he declared “much better.”

These have been on my “to-make” list for awhile now. I’m just wondering if the old-fashioned oats is a must or if anyone (Emily?!) has tried quick oats? I know some recipes are very specific to one or another but I didn’t see much in the above comments about this question. Looking forward to it, though….your recipes are awesome, Emily!! Thanks so much!

I love these muffins and so did the rest of my family (I used mini chocolate chips instead or regular sized ones). I am currently making another set for a staff meeting at work and an altered third set for the family. I decided to alter the recipe to fix my pumpkin pie craving. 3/4 c pumpkin pie mix, 1/2 tsp. nutmeg, and 1/2 tsp. cinnamon. I almost used cinnamon chips instead of the spice, but decided to not use the chips because they are not mini chips. I did not use chocolate chips either.

I just pulled them out of the oven and they smell like freshly baked pumpkin pie! YUMMO! I look forward to tomorrow’s breakfast. Thanks again for the recipe and I look forward to altering it some more to fulfill my cravings!! 🙂

I personally love baked oatmeal. This was an absolutely awesome recipe. It help me use some of my bananas that were in the freezer because they became over ripe ( I always freeze any bananas that become to eat right to eat). i’m not sure how many people attempt to use overripe frozen bananas in any kind of recipe, however a good tip to remember is to squeeze out all excess liquid before putting those bananas into a recipe.

Had only 2 bananas (perfect 3/4 c) but was making a double batch. I used 3/4 c unsweetened applesauce to double. Still turned out great! I am not on WW but I wonder if that makes them less caloric? I had these at a friend’s house and was smitten! Couldn’t wait to make them myself. I’m freezing them for after I have a baby 🙂 I want to make a quadruple batch cause I know my family will eat these up! But I’m going to need to figure out how to get my other children not to eat all the bananas first! haha!

I made a half batch, removed the chips, cut the sugar in half and used all egg whites (no yolks). 2 Smart Points each! I really like them. Very pleased with how they cam out. I can’t wait to go get some pumpkin and make those.

I added a little Splenda brown sugar blend – not sure it was necessary – might leave that out next time.

Have you tried to develop a recipe with cocoa powder to make CHOCOLATE muffins?

Hi, Emily! I love your recipes and love that you have many of them already converted over to SPs. What I was wondering is since smart points rely heavily on sugar/carbs, protein and fat, would it be wise to sub out the banana for honey? I have a very similar recipe that I used while following a clean eating plan last year which relied heavily little to no processed foods, especially sugar. I used honey a lot in recipes that needed a little sweetness, but am worried that in this recipe the points value would go through the roof if I used it. I might try it out just to see, but these look really good!! Can’t wait to try them.

Emily Bites replied: — January 11th, 2016 @ 2:54 pm

I would definitely not swap honey for the banana. Do you just not like banana? I have a ton of other flavors of baked oatmeal singles that use other ingredients in place of banana. Just click on my recipe index and select “oats” in the ingredient listing to find a ton of varieties!

Emily, I started Nutrisystem about three weeks ago and I am trying to start cooking my own food. Your site is very helpful in finding recipes that are low calorie and easy looking. Nutrisystem is all about getting lots of protein. Can I just sprinkle protein powder in your baked recipes to get the protein amount up?